Taco Soup Oamc
Nutrition
- Calories
- 311 cal
- Protein
- 23 g
- Carbs
- 36 g
- Fat
- 8.5 g
- Sat. fat
- 3.2 g
- Sugar
- 18.5 g
- Sodium
- 816 mg
Ingredients
- 2 lb lean ground beef
- 1 whole onion
- 1 whole diced green chilies
- 1 whole taco seasoning
- 1 whole hidden valley ranch dip
- 2 can corn
- 4 can stewed tomatoes
- 1 pint pinto beans
- 1 can kidney beans
- 1/2 cup fresh cilantro
- 1 oz monterey jack cheese
Directions
- 1
Brown the meat with the onions in an 8-qrt stockpot
- 2
When cooked all the way through , add remaining ingredients and cook over medium heat for 30 minutes
- 3
Eat now if you are not freezing it
- 4
Top with grated cheese , sour cream , tortilla chips , etc
- 5
If freezing , let cool completely and pour into freezer bags
- 6
First mark the bags with "taco soup , reheat to serve" and the date
- 7
I usually let the bag partially thaw , enough to get it out of the bag and then heat over low until warmed through
- 8
Prepare and add the remaining ingredients as listed: lean ground beef, diced green chilies, hidden valley ranch dip, corn, stewed tomatoes, pinto beans, kidney beans, fresh cilantro.
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